Crockpot Potato Soup With Hashbrowns
A warm and comforting potato soup made easy in a crockpot with frozen hashbrowns, chicken broth, and creamy ingredients.
Ingredients
Main Ingredients
- 1 bag (30 oz) frozen hashbrowns No need to thaw
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option
- 1 can (10.5 oz) cream of chicken soup Can use gluten-free or homemade alternative
- 1 cup onion, diced Can be substituted with garlic or shallots
- 2 cups cheddar cheese, shredded Opt for good-quality cheese for best flavor
- 1 cup sour cream Can be replaced with dairy-free options
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all your ingredients.
- Dice fresh onions if using, or use pre-diced frozen onions.
Cooking
- Place the entire bag of frozen hashbrowns into the crockpot.
- Pour in the 4 cups of chicken broth over the hashbrowns.
- Add the can of cream of chicken soup to the mixture.
- Stir in the diced onion until everything is evenly distributed.
- Add salt and pepper to taste.
- Cover and set the crockpot to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the shredded cheddar cheese and sour cream.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and add desired toppings before serving.
Notes
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Great for meal prep and leftovers.